3/29/10

Banana shortbread. Why hasn't this been in bakery shops yet? Seriously a wonderful combo: butter, flour, sugar, and bananas. What's not to love?I have been dying to create this for a while now. Easy to make, even easier to eat. This is a tad bit moister than most shortbreads, that's because of the bananas, but to be honest I liked it a bit moister. I think a pineapple shortbread might be in order next. What kind of kicked up shortbread would you like to see/try?Note: these banana shortbread wedges are fabulous dipped in melted chocolate!

Pulse oats in spice grinder or blender until reduced to fine powder, about ten 5-second pulses (you should have ¼- to 1/3 cup oat flour).In bowl of standing mixer fitted with paddle attachment, mix oat flour, all-purpose flour, cornstarch, sugar, and salt at low speed until combined, about 5 seconds.Add butter to dry ingredients, then add in the banana mixture, and continue to mix on low speed until dough just forms and pulls from sides of mixer wall, 5 to 10 minutes. (I chilled my dough overnight—I think it needs to be chilled at least 2-3 hours before using)When ready to bake, adjust oven rack to middle position and heat oven to 450 degrees.Place closed collar of 9- to 9 ½-inch springform pan directly on parchment-lined rimmed baking sheet (do not use the springform pan bottom).Press dough into collar in even ½-inch thick layer, smoothing top of dough with back of spoon.Place 2-inch (oven safe) biscuit cutter in center of dough and cut out center. Place extruded round on side of rimmed baking sheet and replace cutter in center of dough. Open springform pan collar, but leave in place. (I did not open collar until see below).Bake shortbread for 5 minutes, then reduce oven temperature to 250 degrees. (release latch on the collar on springform pan, but don’t take off. Recipe by dawn finicane)Continue to bake until edges turn pale golden, 10 to 15 minutes longer. Remove tray from oven; turn oven off.Remove springform pan collar and cutter; score surface of shortbread into 16 even wedges, cutting halfway through shortbread.Using wooden skewer, poke 10 holes into each wedge. Return shortbread to oven and prop door open with handle of wooden spoon, leaving 1-inch gap at top.Allow shortbread to dry in turned-off oven until pale golden in center (shortbread will be firm but giving to touch when ready), about 1 hour.Transfer baking sheet to wire rack; cool shortbread to room temperature, at least 2 hours. Cut shortbread at scored marks to separate and serve.

51 comments:

I would so like a softer shortbread! Its delicious, but so hard to eat when its super crumbly. I think a pineapple variety would be lovely. As would blackberry, although I'm not sure how that would come together? Happy Monday!

How about bacon and maple syrup shortbread? LOL! I thought that would get your attention...I like subtle flavours personally so my choice would be lavender or earl gray tea shortbread...or even chai spice!

Brilliant! I want to dip these in some chocolate too. Or stick one in a scoop of vanilla ice cream with hot fudge? No, I'm gonna make s'mores with them - dark chocolate and roasted marshmallows and a sprinkle of cinnamon. Lucky thing I've got a bunch of "wicked ripe" bananas in the freezer :-)

I just made your recipe. I had some "wicked ripe" bananas on hand and your recipe was intriguing. I am definitely impressed with how this turned out - aftering being a little leery of the combination. Thanks for the recipe! I blogged about it here: http://theviewfromthe32ndfloor.blogspot.com. Thanks for posting a unique recipe!

I appreciate your recipe, because I'm tired of all the cakey soft banana cookies. So I fully intended to bake these, but after I started I found I was really short on ingredients! I had to use 1 stick butter + 1/2 cup coconut oil. And 1 cup flour + 1/2 cup TJ's buttermilk pancake mix. And granulated sugar instead of confectioner's. And bottled lemon juice instead of fresh. And TJ's multigrain cereal instead of oats. And I don't have a springform pan! Plus it's July and I live in AZ so I didn't want to have a warm oven propped open. Batter looked like muffin batter. ANYWAY, I dropped by teaspoons on an ungreased pan and baked at 350 for about 10 minutes until the edges browned. Came out flat, light, crispy and delicious! Hee hee...thanks for the inspiration!

about vanilla sugar blog

Unique eats, creative recipes, as simple as possible.What drives me to create? Seeing dishes in restaurants, meals created on TV, recipes in cookbooks/online, and I always think to myself why didn’t they add this or why did they leave out that? Love to question, love to research, and love to learn about combining different flavors and textures in recipes.Recipe creations please email: vanillasugarblog@aol.com